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Glazed Twist Donuts
Cummulative Rating
Servings
Makes about 24 twist donuts.
Difficulty
Involved |
Ingredients
For twists:
1 package active dry yeast
3 Tablespoons sugar
1/2 cup milk,
1/4 cup buttermilk
3 large eggs
1/4 cup canola oil
2-1/2 cups gf flour
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup butter, softened
6 cups canola oil
Corn starch
For glaze:
1-1/2 cups powdered sugar
3/4 cup pure maple syrup
1-1/2 Tablespoons milk |
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Directions
In the bowl of a stand mixer or another large bowl, combine yeast with 1/4 cup of warm water (110°F). Let stand until foamy, about 5-10 minutes.
Heat milk and buttermilk in microwave for 45 seconds. Using a wooden spoon add the sugar, warmed milk and buttermilk, eggs and 1/4 cup canola oil (or beat with the paddle attachment) to the yeast/water mixture. Add 2-1/2 cups of gf flour, xanthan gum, salt, cardamom and cinnamon. Beat in butter, a little at a time, until incorporated. If you are using a stand mixer, beat on medium-low speed for 5 minutes. Scrape dough down if it crawls up beater or up sides of bowl. Remove beater.
Transfer dough to a board or work surface that has been previously dusted with corn starch. Knead dough briefly. Place dough in a lightly oiled, large bowl and cover with plastic wrap. Lay a towel over top, placing bowl in a warm place. Let dough rise for 1-1/2 to 2 hours or until it has nearly doubled in size.
Scrape dough onto a corn starch dusted surface. Press gently to expel air. Divide dough into 24 equal pieces, then divide each piece in half. Roll each piece into ropes about 5 inches long and about 1/2 inch thick. Twist two ropes together, pinching ends together.
Place twists about 1 inch apart on a corn starch dusted baking sheet. Cover with plastic wrap and then a towel and let rise for about 30-40 minutes, or until they are nearly double in size.
Meanwhile, fill an electric fryer with oil or pour about 4 inches of oil into a 5 quart pan, heating until oil reaches 375°F. With a wide spatula, gently slide a twist into the oil (cook them one at a time). Cook, turning once, until golden brown on both sides (about 2-3 minutes total).
With a slotted spoon transfer to a cooling rack (place paper towels underneath rack to catch any excess oil). Repeat process with remaining twists.
In a large bowl, combine powdered sugar, maple syrup and milk. Stir until smooth. When twists are cool enough to handle, dip each into glaze and transfer to a clean rack to let dry. Serve and enjoy! |
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Tips
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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